Brunch Bowl 1
This is one of our go-to Saturday morning eats…
Ingredients
(Per person)
1 block Mochi (I use dried) per person
1 cup red cabbage finely grated
1/2 cup carrot finely grated
1/2 cup cheery tomatoes quartered
1/8th of a cucumber, in thin slices (length-wise — use a speed peeler)
2 Tbsp cashews lightly crushed
1 cm finely grated ginger
Misc stuff you should always have at home
- Salt
- Chopped mint
- Fresh chilies red or green sliced
- Dried red chilies (mine are insanely hot from some village in Laos but any will do)
- Lime juice
- 1/4 slice lime
- Sesame oil
- Tahini
- Coconut fat
- Salty soy sauce, sweet soy sauce
- Ume Shiso Seasoning, alternatively Umbeoshi paste, alternatively cider vinegar
- White wine vinegar (mine has been infused with chilis, coriander and pepper corns)
- Coriander, mint (chopped)
Bring it together…
1 Combine cabbage, carrot with vinegar and salt. Leave to sit for at least 15 mins, at best over night.
2 Fry Mochi with a little coconut or sesame oil on low heat in cast iron pan until the Mochi starts to go soft and golden brown. You will need to turn it over a number of times. Alternatively you can steam it.
Once done, cut it into finger-width slices.
3 Combine ginger, Shiso seasoning, a bit of water, sweet and salty soy sauce and tahini, whip until smooth. Use to dress cucumbers. If I remember correctly I got that idea from Anna Jones.
5 Briefly fry cashews in sesame oil, sprinkle with salty soy sauce and let reduce.
6 Arrange in a bowl in order:
- Cabbage
- Cucumber
- Mochi
- Tomatoes
- Sprinkle cashews and Onion-Sesame Condiment on top
- Top with red chilis, slice of lime, coriander, mint
- Garnish with Vegan ‘Bacon’
Njoy
